“Pulled” Portobello Mushrooms between Egg “Buns”




You might be intrigued by the title. In fact, can you really “pull” mushrooms apart? Well… not really. Or at least I still haven’t found out how. The reason behind this title is that I cooked the mushrooms with a delicious sauce, traditionally used for pulled pork.


As I previously mentionned, I always think of alternatives before buying a piece of steak. Mushrooms being a classic substitute to meat in many recipes, I decided I’d toss them with this sauce and see. My next challenge was to find a substitute to the bread. I figured that since I had found an alternative to the meat, I could also find one to the whole sandwich: introducing “egg buns”!


Because who doesn’t love a good egg sandwich? I for sure loveeee them. Or anything with eggs for that matters. But my idea of a perfect sandwich specifically always, always, involves eggs (and cheese!). The best part evidently being the “egg pattie”, I decided I’d replace the buns from my pulled mushrooms sandwich with two of these patties, Ramen burger-style. And magic happened. I can totally think of 20 tasty fillings to use with these “buns” that I’ll be sure to try shortly. But in the meantime, grab your fork and knife and dig in! Bon appétit!

Total time: 30 minutes

Ingredients for the sauce:

  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp mild pepper
  • 1 1/2 tbsp honey
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano

Ingredients for the “pulled” portobello:

  • about 4 small portobello mushrooms
  • 1/2 cup red onions (minced)
  • 2 eggs
  • fresh chives
  • salt & pepper


  1. Sauté the onions in olive oil, until lightly brown. Add a splash of water, and let it evaporate.
  2. Meanwhile, make the pulled portobello sauce by mixing all the ingredients together.
  3. Next, slice the mushrooms very thinly. Toss them with half of the sauce, and add them to the pan with the onions. Cover, and let it cook for about 20 minutes on low heat.
  4. When the mushrooms are almost done, make the egg “buns”. Beat each egg in a separate mug, and microwave on high for about 20 seconds. Watch it closely so that it doesn’t overflow.
  5. To plate, start with an egg “bun”, add the mushrooms, and top with a second “bun”, freshly chopped chives, and ground pepper. Enjoy!




Temps total: 30 minutes

Ingrédients pour la sauce:

  • 1 1/2 c/c de paprika
  • 1 c/c de sel
  • 1 c/c de poivre
  • 1/2 c/c de piment doux
  • 1 1/2 c/s de miel
  • 1 c/s d’huile d’olive
  • 1 c/s de vinaigre de vin rouge
  • 1/2 c/c d’origan

Autres ingrédients:

  • 4 champignons moyens (portobello, ou autre)
  • 1/2 cup d’oignon rouge (emincé)
  • 2 oeufs
  • ciboulette fraiche
  • sel et poivre


  1. Faites revenir les oignons dans de l’huile d’olive, jusqu’à ce qu’ils soient dorés. Ajoutez un filet d’eau, et laissez le s’évaporer.
  2. Pendant ce temps là, préparez la sauce en mélangeant tous les ingrédients.
  3. Tranchez les champignons très finement. Mélangez les avec la moitié de la sauce, et ajoutez les à la poêle avec les oignons. Couvrez, et laissez cuire à feu doux pour 20 minutes.
  4. Quand les champignons sont presque prêts, faites les “buns” d’oeufs. Battez chaque oeuf dans un bol séparé, et faites les cuire au micro-onde pendant 20 secondes. Attention, car ils risquent de déborder.
  5. Pour les servir, commencez par un “bun” d’oeuf, ajoutez les champignons et les oignons, et recouvrez du deuxième oeuf. Parsemez de ciboulette fraichement coupée et de poivre. Bon appétit!

10 thoughts on ““Pulled” Portobello Mushrooms between Egg “Buns”

  1. Formidable, Julie ! – these look AMAZING !!! I had no idea you could do that with eggs in a microwave … I’m a bit anxious about ‘high’, inasmuch as different microwaves have different wattage …

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